Becoming Gluten-free

For those who are gluten intolerant, cooking homemade gluten free food, let alone eating, can be a challenge. Using prepackaged gluten-free mixes are expensive, hard to find and often yield unsatisfactory results, especially for those with Celiac disease.

Let me introduce myself. I'm Cat McMahon. I earned a Bachelor of Science degree in Home Economics with minors in Nutrition/Food Science and Communications. Adele Davis, a pioneer in foods and nutrition is one of my heroines.

I have lived gluten-free since 1997.

After years of frustration and pitching recipes that didn't meet my standards for taste, texture and crowd pleasing, I struck out on my own to create what I was looking for in homemade gluten-free meals.

By combining time tested cooking methods with new techniques for working with gluten-free ingredients, I have developed a traditional recipe collection that’s sure to please.

Your gluten-free recipe will appear on a Web page exactly the way you enter it here. You can wrap a word in square brackets to make it appear bold. For example [my gluten-free recipe] would show as my gluten-free recipe on the Web page containing your recipe.

TIP: Since most people scan Web pages, include your best thoughts in your first paragraph.